DUCK BUTTER HOT SAUCE RECIPES

Steps:

• Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
• Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes.
• Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel.
• Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes.
• Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon.
• Mix in cognac and maple syrup.
• Set sauce aside. (Can be prepared 1 day ahead. Cover and chill).
• Preheat oven to 400.
• Trim any excess fat from duck breasts.
• Cut three 4-inch long by 1/16-inch deep lengthwise slits in skin (not meat) of duck.
• Season duck with salt and pepper.
• Heat heavy large ovenproof skillet over high heat until hot.
• Add duck, skin side down, and sear until brown, about 5 minutes.
• Turn over; cook 3 minutes.
• Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
• Meanwhile, bring sauce to simmer over low heat.
• Add remaining 1 tablespoon butter and whisk just until melted.
• Season to taste with salt and pepper.
• Spoon sauce onto plates.
• Slice duck and place atop sauce.
• Garnish with additional berries, if desired, and serve.

Steps:

• Mix the spices, thyme and zest. Slash the skin of the breast, cutting through the fat but not into the meat, then rub the spice mix over the breast and legs. Leave for at least 2 hrs, or for up to 24 hrs in the fridge.
• Heat oven to 160C/fan 140C/gas 3. Put the legs into an ovenproof frying pan or smallish roasting tin, season well, then roast for 1½ hrs until deep golden and crisp. Sit the legs on a plate, then keep warm in a low oven or let cool. Spoon off excess fat from the pan juices and keep it for the next time you make roasties. Pull the meat and skin from the legs, shred using 2 forks, then mix together. Keep warm or, if making ahead, reheat in a hot oven for 10 mins before serving.
• Put the pan back on the hob, add the sugar for the sauce and let it melt and turn dark golden. Add the vinegar (the sugar might turn hard at this point but don’t worry as it will dissolve again), then reduce by about half. Tip in the clementine juice and almost all the stock and bubble again until reduced and syrupy. Whisk in the butter, then season to taste.
• Heat a frying pan, then cook the breast, skin-side down, for 10-12 mins until very crisp and the fat has run out. Turn over, fry for another 5 mins for just pink (or longer if you prefer), then lift onto a plate and rest, uncovered, for 10 mins. Spoon off remaining fat, add the leftover stock to the pan, then stir to dissolve any tasty, meaty bits. Add to the sauce.
• Slice the breast on the diagonal, then divide half of the leg meat between 2 warm plates in small piles (you can use a cutter or ring if you like, to make it neater). Top with slices of breast. Spoon the sauce over the meat and serve with glazed veg and potatoes.